Dietary Director

Campbell Street•Iowa City, IA

About The Position

The Dietary Services Manager provides an efficient, exceptional dining experience and first-class customer service while ensuring residents receive nourishing food prepared under sanitary conditions and according to established policies and procedures. The role manages the day-to-day operations of the dietary department, including ordering food supplies, supervising staff, and working with the interdisciplinary team to ensure quality nutritional meals are delivered on time. This position supervises Cooks, Dietary Aides, and other Dietary Staff. It requires a high school diploma or equivalent, or current enrollment in school, and Food Sanitation Certification and Dietary Manager Certification (Certified Food Protection Professional, CDM, CFPP). Candidates must be at least 16 years of age.

Requirements

Must be at least 16 years of age.
High school diploma or equivalent, or currently enrolled in school.
Food Sanitation Certification.
Dietary Manager Certification, Certified Food Protection Professional (CDM, CFPP).

Responsibilities

Plan, direct, and supervise the activities of dietary staff.
Operate the dietary department safely and sanitarily in compliance with federal, state, and local regulations and established policies and procedures.
Plan meals sufficiently in advance to minimize the need for food substitutions.
Work with the facility dietitian to ensure meals meet residents’ nutritional needs.
Ensure food supplies are appropriate and place orders as needed.
Oversee the food tray line to ensure trays are prepared according to diet cards and delivered efficiently for scheduled meal and snack times.
Operate the dietary department within budgetary guidelines and limitations.
Complete annual performance reviews of subordinate staff and provide performance guidance and education.
Train and educate staff members, and provide counseling or disciplinary action as needed.
Follow established safety precautions when performing tasks and using equipment and supplies.
Report hazardous conditions, equipment issues, and accidents or incidents to the Dietary Director.
Respond promptly and courteously to call lights when working in resident care areas.
Attend and participate in meetings and in-services as directed or scheduled.